Add a touch of flavor and anti-inflammatory properties to your food with this recipe. Mayonnaise contains raw eggs. Because of this you should always use fresh eggs from a reliable source.
Serves: 32Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 large egg yolks
- ¼ cup lemon juice
- 1 tsp. kosher salt
- 1 Tbsp. ground turmeric
- 1½ cups extra-virgin olive oil
- In a food processor, combine the egg yolks, lemon juice, salt, and turmeric. Turn the machine on low speed and mix for 30 seconds, just enough to combine the ingredients.
- With the food processor still running, slowly drizzle in the oil. The mixture will begin to thicken. Continue drizzling until you run out of oil. If you find your mayonnaise is too watery, add a little more oil.
- Store in the refrigerator for up to 1 week.